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Chowpatty lamb burgers
Serves: 4
Prep time: 30 minsTotal time: 
Recipe photograph by Ant Duncan
Chowpatty lamb burgers
Recipe by Sarah Cook
Named after a Mumbai beach, famous for its sunsets, these loaded burgers make use of several ready-made items, jazzed
up to make a mouthwatering tower. If you can’t imagine a burger without fries, try Sainsbury’s frozen lightly spiced ones on the side; the garlic-paprika-chilli coating works nicely with the Indian flavours
Serves: 4
Prep time: 30 minsTotal time:
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Nutritional information (per serving)
Calories
807Kcal
Fat
42gr
Saturates
18gr
Carbs
74gr
Sugars
36gr
Fibre
5gr
Protein
37gr
Salt
2.6gr
Sarah Cook
Sarah, a former food editor, has now been writing and styling recipes for over 10 years. Born in NZ, to Irish-English immigrants, and married to a Polish-Scot, her food is as diverse as her family, with a particular passion for baking mash-ups.
Sarah Cook
Sarah, a former food editor, has now been writing and styling recipes for over 10 years. Born in NZ, to Irish-English immigrants, and married to a Polish-Scot, her food is as diverse as her family, with a particular passion for baking mash-ups.
Ingredients
- 4 lamb burgers
- 2 tsp garam masala
- 2 tsp nigella seeds (or cumin seeds)
- 1 tbsp sunflower oil
- ½ x 30g pack coriander
- 3 tbsp soft butter
- 4 burger buns
- 1 x 200g pack sweet potato and red onion bhajia, or similar
- few squeezes of lemon juice
- 1 small red onion
- 150g mango chutney
- 1 cucumber
- lettuce leaves
- 4 heaped tbsp Greek-style yogurt
Step by step
Get ahead
The cucumber- mango chutney keeps in the fridge for a few days and can be used to liven up sausages and curries.
- Get all your barbecue ingredients ready first and get your barbecue up to temperature. Sprinkle each burger with 1⁄2 teaspoon of garam masala and pat onto both sides to coat. Repeat with 1⁄2 teaspoon of nigella (or cumin) seeds each, then brush with a little oil. Finely chop enough coriander to get 1 tablespoon and mash this into the soft butter. Split the buns and spread this on the cut sides. Spritz the bhajias with a little squeeze of lemon and brush lightly with oil.
- Thinly slice half the onion and put aside for serving. Finely dice the rest; mix with the mango chutney in a bowl. Halve the cucumber lengthways; scoop out the seeds with a teaspoon. Dice a 20cm chunk and add to the bowl too, with a squeeze of lemon juice and some black pepper; mix well. Slice the rest of the cucumber for serving.
- Put your burgers over the hottest part of your barbecue, your bhajias over the coolest part, and cook for 8-10 minutes, turning, until the bhajias are crisp and the burgers cooked. Add the buns, rounded side down first, then toast for a minute or two on each side until the buttered side is melted and slightly charred. If not barbecuing outdoors, the burgers and buns can be cooked on a griddle pan or under the grill, while the bhajias are crisped up in the oven.
- To assemble, add lettuce and a small handful of coriander leaves to the bottom of each toasted bun. Top with a burger, a dollop of the cucumber-mango chutney, a sweet potato bhajia, sliced cucumber and red onion, and finally a dollop of yogurt. Top with the burger lids; serve any extra salad on the side.